This chicken with creamy leek sauce is a weeknight favorite that feels special enough for guests while still coming together fast. I first landed on this combination one rainy evening when I had chicken breasts, a couple of leeks, and half a cup of cream left in the fridge. The result was so comforting the whole family hovered by the stove watching the sauce thicken and then lingered over the table for longer than usual. The cutlets stay tender because they are pounded thin and seared over medium high heat, and the sauce becomes silky from a simple cornstarch slurry and heavy cream.

What makes this preparation so memorable is the balance of flavors and textures. The leeks add a sweet onion note that becomes nutty when lightly browned. White wine brightens the sauce while garlic and Italian seasoning bring savory depth. The final dish has an elegant restaurant like richness while using everyday pantry items. I often think of the first time I served it when guests asked for the recipe before dessert had even been cleared.

Ingredients

• Chicken: 2 large boneless skinless chicken breasts about 1 pound total halved lengthwise to make four cutlets. Choose firm fresh breasts that are even in thickness for consistent cooking.
• Seasoning: Salt and black pepper to taste. Use kosher salt for even seasoning and freshly ground black pepper for brightness.
• Leeks: 2 small to medium leeks white and light green parts only sliced into thin rings. Leeks add delicate onion sweetness and a silky texture when cooked slowly.
• Fats: 1 tablespoon olive oil and 2 tablespoons unsalted butter divided. Olive oil tolerates the initial sear while butter finishes the flavor in the sauce.
• Aromatics and flavor: 3 cloves garlic minced and 1/2 teaspoon Italian seasoning plus 1/2 cup dry white wine. The wine deglazes the pan and lifts the sauce.
• Thickening and dairy: 1 teaspoon cornstarch mixed with 2 teaspoons cold water to form a slurry and 1 cup heavy whipping cream. The slurry ensures a smooth, clingy sauce without lumps.
• Finish: Fresh parsley chopped optional to taste. Parsley adds a fresh pop and visual contrast to the rich sauce.

Instructions

Prepare the chicken:Slice each breast in half lengthwise so you have four thin cutlets. Pat each cutlet completely dry with paper towels then season both sides with salt and black pepper. Let them sit briefly so the seasoning adheres while you prepare the other ingredients.Clean and slice leeks:Trim off the dark green tops and slice the white and light green parts into thin rings. Place the slices in a colander and rinse under cool running water separating the rings with your fingers to remove any grit. Shake off excess water and set aside to drain.Sear the cutlets:Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet set over medium high heat. Once the fat shimmers add cutlets and sear 4 to 5 minutes per side until golden brown and almost cooked through. Do not overcrowd the pan. Transfer cutlets to a plate and tent loosely with foil to keep warm.Sauté the leeks:Reduce heat to medium and add the remaining 1 tablespoon butter to the skillet. Add the leeks and sauté about 5 minutes until softened and lightly browned at the edges. Transfer leeks to the plate with the chicken so they do not overcook.Deglaze with wine:Add minced garlic and Italian seasoning to the skillet and cook for 30 seconds until fragrant. Pour in 1/2 cup dry white wine and use a wooden spoon to scrape up the browned bits from the pan. Simmer until the wine is reduced by half which concentrates flavor and removes raw alcohol.Make slurry and add cream:Whisk 1 teaspoon cornstarch with 2 teaspoons cold water until completely smooth then stir this slurry into the simmering wine. Add 1 cup heavy cream and increase heat just enough to bring the sauce to a gentle simmer. Stir frequently to avoid scorching and watch as the sauce begins to thicken and coat the spoon.Finish and serve:Return the chicken and leeks to the skillet and simmer together for about 5 minutes until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the sauce has thickened. Taste and adjust salt or pepper and sprinkle chopped parsley before serving.

Storage Tips

Cool leftovers to room temperature no longer than two hours then transfer to airtight containers. Refrigerate for up to three days. To freeze remove sauce from chicken and freeze components separately to preserve texture. Use freezer safe containers and thaw overnight in the refrigerator before reheating. Reheat gently over low heat stirring often to prevent the cream from separating. Adding a splash of milk or cream while reheating helps restore silkiness. Avoid reheating at high heat or in a microwave on high power for long periods.

Ingredient Substitutions

If you need a lighter option use half and half or evaporated milk but expect a thinner, less velvety sauce. For dairy free use full fat coconut milk though the flavor will change and pair best with additional lemon or mustard to balance richness. Replace white wine with low sodium chicken stock or apple cider vinegar diluted with water if you prefer not to cook with alcohol. Swap chicken breasts for boneless thighs for more forgiving results and richer flavor. Use arrowroot instead of cornstarch at a 1 to 1 ratio for a clear glossy finish.

Serving Suggestions

This cutlet and sauce pair beautifully with simple sides such as buttered egg noodles, creamy mashed potatoes, or steamed green beans. For a lighter plate serve over a bed of sautéed spinach or with roasted root vegetables. Garnish with chopped parsley and a squeeze of lemon if you want a bright contrast. For a more rustic presentation plate the cutlets whole with a generous spoonful of leeks and sauce and serve family style so guests can help themselves.

Cultural Background

The use of leeks and cream has roots in Northern European cooking where leeks are prized for their gentle onion flavor. Cream based pan sauces are a hallmark of many European bistro traditions and pairing poultry with a reduced wine and cream sauce is a classic technique. This preparation blends those traditions into a simplified home kitchen friendly method while retaining the essence of slow developed flavor from fond and gentle reduction.

Seasonal Adaptations

In spring and early summer use young leeks for a delicate flavor and serve with steamed asparagus. In cooler months add a splash of Marsala or use roasted garlic for deeper notes. For holiday meals brown the leeks more to bring out caramelized notes and finish with a teaspoon of Dijon mustard to cut through the richness. Adding fresh herbs like thyme in winter or tarragon in spring will subtly change the character of the sauce for seasonal variety.

Meal Prep Tips

To streamline weeknight cooking sear the cutlets and cool them before storing in the refrigerator for up to two days. Sauté the leeks and store separately. When ready to serve reheat the sauce base, add the cutlets and leeks, and simmer briefly until warmed through. Portion into shallow containers for easy reheating and bring to a gentle simmer when ready to eat. This method preserves texture and reduces total evening active time to under 15 minutes.

This recipe rewards small attentions such as proper seasoning and slow reduction. I encourage you to taste as you go and adjust salt and acid. Serve with warm bread to mop the sauce and enjoy the comfort of a richly flavored simple meal shared at the table.